The rich, heavy East Coast treat is so called because it uses female crabs, often caught bearing bright orange roe, which can be added as a garnish to the finished product. As with most soups, there are an infinite number of variations, and you really should get out to local restaurants to sample different renditions. What follows is a version that’s easy for anyone to make at home:

Ingredients

How is it made?

In the butter saute your mirepoix (onions, carrots, celery) at medium-low temperature until slightly softened (8 minutes), then sprinkle the flour over it and stir, cooking at low temperature for 5 minutes.

Turn off the heat and allow contents to cool slightly. Add your spices then stir in 1 cup of milk, followed by a cup of cream and simmer for 20 minutes.

Add your crab meat and a big splash of sherry.